Soph got some Christmas spice mix for truffles, so I’m going to try my hand at making them.
The basic formula is pretty simple: bring double cream to the boil, take off the heat and mix in spices and chocolate until it melts, then cool in the fridge. Once chilled use a mellon baller dipped in hot water to scoop out balls, roll in whatever you’re covering it in, and you’re done.
White Chocolate & Hibiscus, in Coconut
- 75ml double cream
- 150g white chocolate
- 1 tbsp ground hibiscus
- Dessicated coconut to roll in
I couldn’t find ground hibiscus, but I did find dried stuff, so I ground that in the spice grinder.
Dark Chocolate & Christmas Spices, in Pistachios
- 85ml double cream
- 150g dark chocolate
- 1 pack of Christmas spices
- Ground pistachios to roll in
Once again the spice grinder came out, this time for the pistachios.
Dark Chocolate & Chilli, in Cocoa Powder
- 100ml double cream
- 100g dark chocolate
- 1/2 tsp cayenne pepper
- Cocoa powder to roll in
They look better than I expected, especially when they were set hard in the fridge! I had to get them to room temperature to roll them, and even then the chilli one was very hard to roll into balls.
They are incredibly rich… but to be honest I couldn’t really taste the flavours very well: it’s mostly just cream and chocolate! Next time I’ll read up some more and see what I can do about making more distinct flavours.